Vegetable Orzo Salad
This is one of my favorite salads to make because it's simple, but the taste is out of this world! The first time that I made it and I took a bite, I felt my eyes light up because I thought it was that good.
I usually make it on hot days when my family and I are grilling. It would also make a great picnic lunch dish. Don't forget to leave it overnight in the fridge before eating it to let the flavors meld! Enjoy!
225 grams of Orzo pasta (any kind you prefer...whole wheat, spelt, white, etc.)
75 grams of cherry tomatoes (quartered)
20 grams of red onion (very thinly sliced)
1/2 cucumber (deseeded and thinly sliced)
1/2 bell pepper (any color you prefer, I use yellow to contrast with the red tomato, diced)
For the salad dressing:
40 milliters of olive oil
40 milliters of red wine vinegar
1 tablespoon of whole grain mustard (a sweet variety)
3/4 tablespoon of lemon juice
1 1/2 teaspoons of dried parsley
3/4 teaspoon of fine brown sugar
3/4 teaspoon of garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon of dried marjoram
1/4 teaspoon of dried thyme
Salt to taste
Pepper to taste
Cook the Orzo noodles according to the back of the package. Strain the noodles and rinse with cold water to stop the cooking process.
Chop the veggies and put them into a Tupperware bowl. Add the strained and cooled Orzo noodles.
In a separate small bowl, add all the salad dressing ingredients and whisk until combined. Pour dressing over everything and thoroughly mix with a spoon.
Cover the salad with a lid and leave it overnight in the fridge before eating.
Serves approximately 3-4 people as a side dish.